Zutaten für Salsa Di Parmigiano
- 2 cups grated Parmesan cheese
- Asiago Cheese
- Garlic
- Fresh Ground Black Pepper
- Basil
- Scallions
- Red Pepper Flakes
- Extra Virgin Olive Oil
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Zubereitung von Salsa Di Parmigiano
- Combine 2 cups grated Parmesan cheese, 1/2 cup mayonnaise, 1/4 cup heavy cream, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a food processor.
- With the food processor running, slowly drizzle in 2 tablespoons olive oil.
- Pulse for 10-15 seconds, or until the cheese is finely grated and the mixture is smooth but still slightly chunky. Scrape down the sides of the bowl as needed.
- Transfer the Salsa di Parmigiano to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld. (Can be stored for up to one week.)
- Bring to room temperature before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
6g
Fat
210g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Appetizers Lunch Main Dish Condiments Etc Eggs Dairy American Easy European No Cook Dinner Party Picnic Vegetarian Dips Salsas Italian Spreads Cheese Food Processor Blender Dietary One Dish Meal Californian To Go Equipment Small Appliance Number Of Servings Presentation Technique
